Recipe

Smoked Haddock & Sweet Potato Wedges

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Smoked Haddock & Sweet Potato Wedges

Lightly smoked haddock, deboned and pan-fried in butter with a little garlic, parsley and lemon zest. Accompanied by baked sweet potato wedges with a sour cream and chive dipping sauce. Crunchy broccoli on the side.




Ingredients to serve 2

  • 2 fillets x lightly smoked (undyed) haddock
  • 1 clove x garlic - crush, peel and chop finely
  • 1 tbsp x fresh parsley - chop finely
  • 1/2 x lemon - grate zest
  • 1/2 head x broccoli - cut into small florets
  • 75ml x sour cream
  • 1/2 tbsp x fresh chives - chop
  • 2 x sweet potatoes
  • butter, olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 fillets x lightly smoked (undyed) haddock
  • 2 cloves x garlic - crush, peel and chop finely
  • 2 tbsp x fresh parsley - chop finely
  • 1 x lemon - grate zest
  • 1 head x broccoli - cut into small florets
  • 125ml x sour cream
  • 1 tbsp x fresh chives - chop
  • 4 x sweet potatoes
  • butter, olive oil, salt & pepper (from your pantry)

Method

Step 1

Preheat oven to 200°C.

Step 2

Cut the sweet potatoes into long wedges (about 4 to 6 per potato). Place wedges on a baking tray and drizzle with olive oil. Season well. Place in hot oven for 20 minutes, turning wedges half way through, until done.

Step 3

Mix the sour cream and chives in a small serving dish and set aside.

Step 4

Bring a saucepan of lightly salted water to the boil. Add the broccoli florets and cook for about 3 or 4 minutes until done but still slightly crunchy. Drain, set aside and keep warm.

Step 5

Heat a few knobs of butter in a large pan on medium heat. Sauté the garlic for about a minute. Turn the heat up a little (medium to high) and place the fish in the pan - skin-side down. Pan fry for about 10 minutes on one side, then turn over. Scatter with the parsley and lemon zest and fry for another two or three minutes.

Step 6

To serve, divide the fish, sweet potato wedges and broccoli between the plates. Spoon a dollop of sour cream and chive sauce on the side. Cut the lemon into wedges and add one to each plate.